4 Fabulous Gluten-Free Desserts

Gluten-free desserts could be a guilty treat that's good for you too!

4 Fabulous Gluten-Free Desserts

Gluten-free desserts could be a guilty treat that’s good for you too!

strawberry cobbler

More and more people are watching what they eat. It’s not only to lose weight; it’s also to stay healthy. One of the ways people are doing that is to cut out gluten from their diet. What is a gluten free-diet? It’s a protein found in wheat, barley, rye, malts and triticale (no, it’s not just on Star Trek). It’s often used as a food additive because it can add flavor and can thicken or stabilize food. If you suffer from Celiac disease, cutting gluten can do wonders for your system. Some people feel that by cutting gluten out of their diet, they have more energy and feel better.

If you’re cutting out gluten or want a healthy and tasty dessert, you might want to try one or two of these treats.We even found a great cookie recipe from Food Network’s Alton Brown.

1. Gluten Free Lovely Lemon Cupcakes by Healthy Creations from All Recipes



2 cups almond flour

3/4 cup gluten-free all-purpose baking flour

1/4 teaspoon baking powder

1 cup butter, softened

2 cups sucanat (crystallized sugar cane juice)

1 (15 ounce) container ricotta cheese

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon pure lemon oil

1/2 cup prepared lemon curd

14 ounces cream cheese, softened

1 cup butter, softened

1 1/3 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons pure lemon oil


Preheat oven to 350 degrees F (175 degrees C).

Line 14 muffin cups with paper liners.

Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.

Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.

Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.

Fill the prepared muffin cups about 2/3 full.

Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.

Allow cupcakes to cool thoroughly.

Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.

Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners’ sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

Cook’s Notes:

If you prefer to weigh your ingredients, use these measurements: 1/2 pound almond flour; 3.3 ounces gluten-free flour blend (see note below); 1/2 pound butter, 12.5 ounces sucanat for cupcakes. In frosting recipe, use 1/2 pound butter and 6 ounces confectioners’ sugar.

To make your own gluten-free all-purpose baking flour, combine 1/4 cup coconut flour, 1 tablespoon sweet rice flour, 1/4 cup tapioca starch, 6 tablespoons brown rice flour, and 1 tablespoon arrowroot. Use in place of prepared all-purpose baking flour.

Makes 14 cupcakes

Read Spring Clean Your Kitchen the Easy Way

2. Chocolate Pots by Kate Merker –from Real Simple

chocolate pots


2/3 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon kosher salt

3 cups whole milk

4 large egg yolks

1/2 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, chopped

1/2 teaspoon unsweetened cocoa powder


In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.

Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.

Serves 8

3. Gluten-Free Strawberry Cobbler Cake Recipe by Gluten Free Goddess

strawberry cobbler

The key word in this cake is rustic- due to the grainy cornmeal. I used a combo of hefty flours because I personally like a whole grain kind of feel in a cobbler cake like this.

For the strawberries:

1 heaping pint of fresh strawberries, washed, patted dry

A sprinkle of lemon or lime juice

2 tablespoons organic sugar

Dry ingredients:

2/3 cup certified gluten-free cornmeal

1/3 cup GF buckwheat flour , GF millet flour, or brown rice flour

2/3 cup sorghum flour

2 teaspoons xanthan gum

1 teaspoon sea salt

1 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

2/3 cup organic light brown sugar , packed

Pinch of nutmeg- just a hint

1/2 teaspoon ground cinnamon

Wet ingredients:

1/4 cup light olive oil

1 cup hemp or rice milk, warm

1/2 teaspoon lemon juice or light tasting rice vinegar

3 tablespoons raw organic agave nectar or honey

2 teaspoons bourbon vanilla extract

Egg replacer for 2 eggs- I used Ener-G Egg Replacer whisked with warm water

Organic raw sugar for the top, if desired (it makes a lovely crunchy top)


Preheat the oven to 350ºF.

Warm up a seasoned 10-inch skillet (or use a hefty cake pan or casserole dish). I rubbed mine with a little light olive oil. Set aside.

Stem the strawberries; cut them in half; toss them into a bowl and sprinkle with a little bit of lemon juice and 2 tablespoons organic sugar. Set aside.

In a large mixing bowl, use a whisk to combine your dry ingredients: cornmeal, buckwheat and white rice flours, xanthan gum, sea salt, baking powder, baking soda, brown sugar, nutmeg, and cinnamon. Set aside.

In a smaller bowl combine the wet ingredients: light olive oil, hemp milk, vinegar, agave, vanilla, egg replacer (or egg). Whisk till combined.

Pour the wet ingredients into the dry ingredients and lightly mix by hand until combined- don’t over-beat (it isn’t necessary).

Drain the strawberries and pour them into the warm skillet (reserve several for the top, as I did, if you like).

Spoon the batter onto the strawberries. Place the reserved berries on top, cut side down, pressing in slightly.

Sprinkle the whole top with organic raw sugar crystals.

Bake in the center of a preheated oven for 40 to 50 minutes, depending upon your altitude and oven (here at 6,700 feet it took 47 minutes).

Test for doneness by not only touching the top- it should be golden and firm- but by using a cake tester inserted into the center; it should emerge clean.

Place the skillet on a wire cooling rack to cool.

Serve slices warm or at room temperature. Wrap leftover slices in foil; bag and freeze. Thaw to room temperature or warm gently before consuming.

Makes about 8-10 wedges.

4. The Chewy Gluten Free by Alton Brown–Food Network

gluten free cookies


8 ounces unsalted butter

11 ounces brown rice flour, approximately 2 cups

1 1/4 ounces cornstarch, approximately 1/4 cup

1/2-ounce tapioca flour, approximately 2 tablespoons

1 teaspoon xanthan gum

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces sugar, approximately 1/4 cup

10 ounces light brown sugar, approximately 1 1/4 cups

1 whole egg

1 egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips


Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Makes 2 dozen cookies

Photos 1, 2 , 3, 4

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